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Sautéed of paddies and mushrooms
(vegetarian preparation)

Sautéed of paddies and mushrooms

It will be the paddies are a type of pasta, for me, quite unusual, will then, at home, there is always rice ...
It ends that do not use them often.

Yet in many preparations, in the pan and in the oven, they have a particular, distinctive taste;
as in this preparation with mushrooms.

Here I used mushrooms: any type of cultivated mushroom or even a mixture of mushrooms is good, it is always tasty.

I also tried it with barley instead of pasta; it requires a little longer cooking and certainly the more dominant taste of barley tends to dominate the final result more.

In any case, it is prepared without problems and is also a preparation suitable for vegetarian diners!

Ingredients for two persons:

extra virgin olive oil CT 2
mushrooms already cleaned and cut into thick slices g 250
paddy rice (alternatively, pearl barley) g 100
garlic cloves 2
thyme sprig 1
balsamic vinegar ct 2
White wine CT 4
greek yogurt CT 3
salt and pepper QB QB
coarsely chopped parsley bouquet 1

Preparation:

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Prepare all ready-to-use ingredients; then clean and coarsely chop the parsley and clean and slice the mushrooms into fairly thick slices.

Bring the water to a boil, add salt and throw in the paddy rice. Drain them al dente.

Meanwhile, in a fairly large pan, heat a CT of extra virgin olive oil and sauté the mushrooms over high heat: they must brown well but remain crunchy, not mushy as if sautéed for a long time.

Add garlic, thyme and balsamic vinegar and mix to mix the flavors.

Pour the white wine and let it evaporate.

Reduce the heat and mix with the yogurt: the contents of the pan should just simmer.

Season with salt and pepper and complete with the pasta; mix well and, off the heat, season generously with the chopped parsley.

Serve on the table directly from the pan.

Bon appetit!

ADVICES AND NOTES:

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  • I use barley quite often, in soups and in barley risotto (orzotti).
    If you don't use it regularly, you should test it a couple of times to get an idea of ​​the cooking times that best suit your taste.

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